Make brown butter about an hour before you plan to make the cookies. Melt butter in a clear heavy bottom saucepan until it starts to foam, then whisk continuously until brown bits start to form. Remove from heat and pour into a clean bowl to cool for 30 minutes to room temperature.

Lay 2-3 paper towels across a wide, shallow bowl. Scoop a generous ? cup of pumpkin puree onto the paper towels to absorb excess water. Squeeze out the remaining water before using the pumpkin in the recipe.

Whisk the flour, spice blend, baking soda, and salt together until well combined. Set aside.

Stir the cooled brown butter, brown sugar, and maple syrup together until well combined. Add the egg yolk and stir until combined.

Stir in the pumpkin, vanilla, and maple extracts until well combined.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Cover the dough with plastic wrap and chill in the fridge for 8 hours to overnight.

Preheat the oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment paper. Remove the dough from the fridge and let it sit at room temperature for 30 minutes.

Mix the spice blend used in the cookie dough with the granulated sugar until well combined.

Using a 2" cookie scoop, scoop cookie dough and roll in the spiced sugar mixture.

Place the sugar-coated cookie dough balls about 2-3" apart on the lined baking sheet.

Bake the cookies for 12-14 minutes. At 9-10 minutes, check the cookies. If they are puffier than desired, bang the cookie sheet on the oven rack a few times and bake for an additional 3-4 minutes.

Cool the cookies on the baking sheet for about 3-5 minutes, then remove to a cooling rack to cool completely.